Gobi Pasanda Recipe
Gobi Pasanda is simply yumlogical. The tomato gravy and green chilli gives the Gobi Pasanda a blazing taste. Must catch it.
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Cabbage leaves | 8 Large | |
| Salt | To Taste | |
| Water | 2 Cup (16 tbs) | |
| 250 gms cooked spicy mince | ||
| Tomato gravy | ||
| 1 tbsp chopped coriander leaves | ||
| Green chilli | 1 , finely chopped (TO GARNISH) | |
Directions
Microwave water and salt in a deep bowl for 3 minutes and place the cabbage leaves in it.
When they are soft to the touch remove from the water.
Cut the centre vein taking care not to separate the leaf.
Spread each leaf separately on the table.
Divide the mince into 8 equal portions.
Place a portion on each leaf and roll as for Chinese Spring Roll.
Put a toothpick through each roll to hold it together.
Spread tomato gravy on a shallow serving dish when ready to serve.
Roll the stuffed cabbage in the gravy, and microwave for 5 minutes.
Remove toothpicks.
Garnish with coriander leaves and green chilli before serving.
When they are soft to the touch remove from the water.
Cut the centre vein taking care not to separate the leaf.
Spread each leaf separately on the table.
Divide the mince into 8 equal portions.
Place a portion on each leaf and roll as for Chinese Spring Roll.
Put a toothpick through each roll to hold it together.
Spread tomato gravy on a shallow serving dish when ready to serve.
Roll the stuffed cabbage in the gravy, and microwave for 5 minutes.
Remove toothpicks.
Garnish with coriander leaves and green chilli before serving.
Chef
